For dessert, Jorge made some Lemon Curd Tartlets. This is not for the faint hearted people as the recipe calls for lots of eggs, sugar and butter. Portion control is the key to a healthy diet.
We learned from Jorge that we have to understand the recipe well before we start working on the recipe. For example, this recipe calls for some special equipments that needs to be prepared first. Stainless steel pan is crucial in this recipe as we are cooking with lemon. Also, a bowl of iced water is needed in this recipe to immediately cool down the lemon curd to prevent it from curdling. Jorge uses this phrase ‘Mise en Place’ i.e. making sure everything is in place.
Ingredients
- 12 tart shells
- 200ml lemon juice
- finely grated zest of 4 lemons
- 4 eggs
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter
Source: Jorge Viduenez
Prep time: 30 minutes; Yield 12 servings.
Instructions
 Preheat the oven to 375F.
Separate the tart shells but do not remove the foil liners. Place the tart shells on a baking try and bake in the middle oven rack for 10 to 11 minutes or until golden brown. Allow the tart shells to cool. |
 I learned a technique to let others know that the baking sheet is hot by placing a towel or oven gloves at one corner of it. |
 To prepare the lemon curd, beat eggs with sugar until sugar is dissolved in a heavy saucepan made with stainless steel; do not use aluminium pan. |
 Add the lemon zest and lemon juice. |
 Dice the butter so that they will melt faster when cooking. Add the diced butter into the egg mixture. |
 Prepare a bowl of iced water with a bowl and sieve on top of the ice water. |
 Cook the egg mixture with the butter in a stainless steel pan over low heat until boiling with small bubbles at the edge of the pot. Cook for a few seconds, stirring constantly until the curd thickens. You will know you have the right consistency when a line drawn on a spatula coated with the curd remain separated. Get what I mean? |
 Pour the lemon curd into the prepared sieve with a bowl over the ice bath immediately to stop the cooking. Cool and use as needed. |
 Jorge demonstrated the method of using a piping bag to fill the tart shell with the lemon curd. First, twist the end with the tip to secure it as the curd is pretty runny at this stage. It will thickens as it cools. |
 Place the piping bag over an empty yogurt container with overhanging wide end. Ladle the lemon curd into the piping bag. |
 Remove the piping bag from the container and secured the wide end by twisting it gently while making sure the tip end is still secured. Gently release the twist at the tip end to allow the flow of lemon curd and fill the tart shell to the rim.
Chill the lemon tartlets in the refrigerator until the lemon curd is more firm and serve. Lemon curd will keep for weeks stored, covered, in the refrigerator. Jorge, thank you for sharing the middle eastern theme meal in the kitchen. |
I just have to try this recipe even if it looks a bit challenging for my low level of cooking experience, just because I’m a huge fan of lemon tarts. When I do try it, I will do what William’s Sweets in City Square does and paint a layer of melted chocolate on the inside wall of the shell, let that set before adding the lemon curd. It’s not necessary, but I want to make what they make…!
Looks like a great recipe! Thanks for sharing.
I think it’s spelled “mise en place”
Hi Marike, thank you for correcting the typo. Suanne
Hmm, I knew he sounded familiar. I’m pretty sure he did his culinary practicum at Bishop’s while I was garde-manger. So I think that was in… about 2002 or something like that. I don’t know if he’ll remember me, though! =)
Garde-manger, what is that, TS? For moment I thought that is either a guardian of the manger or a garden manager. 🙂
If I may, ts: http://en.wikipedia.org/wiki/Garde_manger
Interesting! I did not know that there is even a specialized position like that. So following on that wiki page, I came upon this page: Brigade de Cuisine http://en.wikipedia.org/wiki/Brigade_de_cuisine … Ben
I always kinda hankered to be a saucier but I think I’d make a better communard :-). Escoffier is interesting reading if you like that sort of thing — I have a few of his preparations kicking around in my files. He doesn’t really give recipes.